French Onion Soup
1 1/2 cups per serving less then 300 calories
- 2 large sweet onions, sliced
- 2 large red onions, sliced
- 4 garlic cloves, minced
- 1 tsp chopped fresh thyme
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1/2 cup red wine
- 1 tsp salt
- 1/2 teaspoon freshly ground pepper
- 1 bay leaf
- 3 14-ounce cans fat free beef broth
- 1/4 cup minced fresh chives, or scallions
- 6 slices light, whole wheat bread (I used half a sandwich thin for 50 calories)
- 1 cup shredded Gruyère, or fontina cheese (I used 3 tiny balls of fresh mozzarella for 70 calories)
- Spray a large saucepan with butter flavored nonfat cooking spray and place over medium-high heat. Add sweet onions and red onions. Toss lightly. Cover, reduce heat to medium and cook, stirring often, until softened and starting to brown, 6 to 8 minutes.
- Add garlic, bay leaf, and thyme and cook, uncovered, stirring often, until starting to soften, 3 to 4 minutes.
- Stir in red wine, vinegar, Worcestershire sauce, and salt and pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1 to 2 minutes.
- Stir in broth and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in scallions.
- Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.
The soup is just 150 calories per serving not including the bread or cheese.